45 Jermyn St., a new destination restaurant in the heart of St. James’s, opened its doors in late October for breakfast, lunch, dinner and late night supper. The menu reflects modern London cuisine, offering both familiar favourites and dishes influenced by the cosmopolitan tastes of the capital’s restaurant goers. Rickies, apéritif sodas, ice cream sodas and cocktails with a 45 Jermyn St. twist will be served from the striking marble bar. The bar also offers an impressive selection of wines from a 230 bin wine list.
Designed by the renowned Martin Brudnizki Design Studio, the 113-cover restaurant has both table and counter dining options. The interiors fuse classical detailing with a rich colour palette, featuring burnt orange leather banquettes in the centre and intimate booths set against the front and back walls.
The restaurant menu will feature dishes such as: crushed avocado on toast with bloody mary sauce, pan fried fillet of sea bass with gnocchi and Isle of Barra cockles, tagliatelle with white alba truffles, and snails with gorgonzola and garlic butter.
The restaurant will also have a specially created caviar trolley serving Iranian Beluga 000, Golden Oscietra and Siberian Sturgeon caviars from £2 per gram. These will be weighed and served at the table, accompanied with toast, baked new potatoes, blinis and scrambled eggs prepared at the table. Tables will be able to order as little as a 10g serving of caviar and enjoy all traditional accompaniments.
There will be two soda fountains stationed on the back bar serving bespoke sodas and ice cream sodas for grown ups, as well as cocktails.
RICKIES
Made with a range of homemade syrups mixed with their House Blend Acid and highly carbonated House Soda
NO. 8
Passion Fruit, Thyme, Acid, Soda & Ocho Blanco Tequila
APERITIF SODAS
NO. 2
Belsazar Rosé Vermouth, Rose Pouchong, Acid, Soda
ICE CREAM SODAS
Made with a sharper edge for today’s refined tastebuds
NO. 8
Pineapple & Honey Syrup, The Botanist Gin, Maraschino,
Black Olive, Soda, Strawberry Ice Cream
The cocktail list will include Beau’s Negroni – named after Jermyn Street’s iconic, Regency figure, Beau Brummell – made with Hepple Gin, Vermouth, Mondino Amaro, Raspberry and Champagne. The inclusion of champagne is a nod to Brummell who was rumoured to polish his boots with the wine.
Head chef Lee Streeton brings a wealth of experience and expertise to 45 Jermyn St. Tasked with incorporating his own style of clean cooking, the new menu will see Lee combine seasonal British flavours and ingredients with touches of European influences.
Simon Thompson joined the executive board at Fortnum & Mason – the owner operator of 45 Jermyn St. – in spring 2013 as brand and client services director. Since joining the business has opened stores and restaurants in St Pancras, Dubai and Heathrow T5. 45 Jermyn St. has been two and a half years in the making. From developing the concept to the realisation of the restaurant, Simon has been the driving force.
Head chef Lee Streeton brings a wealth of experience and expertise to 45 Jermyn St. Tasked with incorporating his own style of clean cooking, the new menu will see Lee combine seasonal British flavours and ingredients with touches of European influences.
